1 ½ pints fresh oysters, coarsely chopped and liquor reserved
1 ½ cups chopped celery with leaves
1 ½ teaspoons salt
1 teaspoon ground black pepper
½ teaspoon thyme leaves
½ teaspoon poultry seasoning
Method
Begin by preheating your oven to 350°F (175°C) and prepare a 9x13-inch baking dish with a light greasing.
In a Dutch oven or a large heavy-bottomed pot, melt some butter over medium-high heat. Sauté chopped onions until they're soft and translucent, which should take around 5 minutes. Once done, take the pot off the heat.
To the cooked onions, mix in bread crumbs, fresh oysters, their liquor, diced celery, salt, black pepper, thyme, and poultry seasoning. Ensure everything is well combined before transferring the mixture to the greased baking dish. Cover it securely with aluminum foil.
Place the covered dish in the oven and bake for 40 minutes. After that, carefully remove the foil and continue baking for an additional 20 minutes or until the top is beautifully golden brown.
